Ingredients:
For the cookie cups:
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
For the chocolate buttercream frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
2-3 tablespoons milk
1 teaspoon vanilla extract
Instructions:
1 Preheat the oven to 350°F (175°C). Grease a muffin tin or line it with cupcake liners.
2 In a medium bowl, whisk together flour, baking soda, and salt.
3 In a separate large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
4 Beat in the egg and vanilla extract until well combined.
6 Gradually add the flour mixture to the butter mixture, mixing until just combined.
6 Stir in the chocolate chips.
7 Divide the cookie dough into the prepared muffin tin, pressing it down to form cups.
8 Bake for 12-15 minutes until the cookie cups are golden brown.
9 Remove from the oven and let them cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
10 In the meantime, prepare the chocolate buttercream frosting. In a large bowl, cream together softened butter, powdered sugar, cocoa powder, milk, and vanilla extract until smooth and creamy.
Once the cookie cups are completely cooled, pipe or spread the chocolate buttercream frosting onto each cookie cup.